Description
A luscious Brazilian Coconut Pudding featuring a creamy blend of coconut milk, condensed milk, and shredded coconut baked to perfection over a rich caramel base. This traditional dessert is smooth, sweet, and delicately textured, ideal for impressing guests or indulging in a tropical treat.
Ingredients
Scale
For the Caramel
- 1/2 cup sugar
- 1 tablespoon water
For the Pudding
- 1 can (13.5 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- 3 large eggs
- 1/2 cup shredded unsweetened coconut
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare the caramel: In a small saucepan, combine the sugar and water over medium heat. Stir occasionally until the sugar melts and turns a golden brown color, approximately 5 minutes. Be careful to avoid burning it. Once caramelized, immediately pour the hot caramel into a round or fluted 8-inch baking dish, swirling the dish gently to coat the bottom evenly. Allow the caramel to cool and harden while you prepare the pudding mixture.
- Make the pudding mixture: In a blender, add the coconut milk, sweetened condensed milk, whole milk, eggs, shredded coconut, and vanilla extract if using. Blend at medium speed for about 30 seconds until the mixture is smooth and uniformly combined.
- Bake the pudding: Pour the blended pudding mixture into the caramel-coated baking dish. Place this dish inside a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the pudding dish, creating a water bath. Carefully place the setup in a preheated oven at 350°F (175°C) and bake for 45 to 50 minutes. The pudding is done when it is set but the center still wobbles slightly upon gentle shaking.
- Cool and chill: Remove the baking dish from the water bath and allow it to cool to room temperature. Once cooled, refrigerate the pudding for at least 4 hours, preferably overnight, to let the flavors meld and the texture firm up.
- Serve: To serve, run a knife along the edges of the pudding to loosen it. Place a serving plate over the baking dish and invert it carefully so the pudding drops out with the caramel side up. Slice into portions and serve chilled for the best flavor and texture.
Notes
- Be cautious when working with hot caramel as it can cause severe burns.
- You can substitute shredded unsweetened coconut with toasted coconut for added flavor and texture.
- Ensure the water bath water is hot when placing in the oven to maintain stable baking temperature.
- Refrigerating overnight improves the firmness and depth of flavor.
- Use a fluted or decorative baking dish to create an attractive presentation when unmolded.
